What's to Eat? Wednesday - Sausage and Mushroom Ragu

Look who's cooking again! That's right folks, What's to Eat? Wednesday is back...not sure how regularly, but I'm going to do my best. This recipe comes from the Cooking Light magazine it's a cheap eat both monetarily and calorically. Serves 4.

Cost: $2.49/serving
Calories: 428/serving

Sausage and Mushroom Ragu

Ingredients

1 1/2 tablespoons olive oil, divided

8 ounces hot turkey Italian sausage

1/2 cup chopped onion

1 pound cremini mushrooms, sliced (I used portabella)

2 large garlic cloves, minced

1/4 teaspoon kosher salt, divided
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups water
1 cup uncooked polenta
4 ounces 1/3-less-fat cream cheese
1 tablespoon butter


Preparation


1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

2. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.


3. Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.